Recipe by breezermom
This recipe uses cooked brown rice, but feel free to substitute white rice. Cooking time does not include the time to cook the rice. The "spicy" in the title doesn't mean hot, but simply full of flavor and seasonings. This recipe comes from America's Best Recipes 1994, Tracing our Heritage.
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 29.58 ml olive oil
- 473.18 ml long grain brown rice, cooked
- 453.59 g can chickpeas, drained
- 118.29 ml water
- 29.58 ml parsley, chopped (fresh)
- 2.46 ml salt
- 2.46 ml dried basil
- 2.46 ml dried marjoram
- 2.46 ml ground cumin
- 1.23 ml ground turmeric
- 1.23 ml fresh ground pepper
Directions See How It's Made
- Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender.
- Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.